Optionally blend or puree the strawberries using a stick blender or food processor until you have about 1 ½ cups of puree. In a large pot or saucepan over medium heat, cook the strawberry puree (or whole strawberries with a splash of water) while stirring occasionally. Increase heat to high if needed and stir constantly to prevent burning. Continue cooking for 15-30 minutes until the mixture thickens and weighs about 120g, resembling tomato paste. Let it cool.

Preheat the oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper. In a large bowl, beat together sugar and vegan butter until smooth. Mix in the cooled strawberry puree, vanilla extract, and food coloring until combined.

Sift in the flour, baking soda, and salt, then beat until just combined. The dough should be soft and slightly tacky. If too sticky, cover and chill for 10-20 minutes.

Using a small cookie scoop or spoon, portion dough into about 20 balls (approximately 2 tablespoons or 38g each). Roll each ball in the optional granulated sugar to coat.

Place cookie dough balls 2 inches (5 cm) apart on prepared baking sheets because they’ll spread. For thinner, chewier cookies, gently flatten each ball before baking.

Bake for 13-15 minutes or until edges are set and lightly browned. Remove from oven and let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Enjoy warm or at room temperature. Store in an airtight container at room temperature up to 5 days, refrigerate up to 10 days, or freeze for up to 1 month.